Stuffed Zucchini with Ricotta Recipe

This is an exquisite, low-histamine, late-summer dish.  Traditionally, this dish is made using parmesan cheese and tomatoes.  For our purposes here we will leave those out, although if you get migraines only once in awhile or your histamine is not too high, a little fresh tomato thrown in will not hurt (it’s the tomato concentrate we have to be especially careful of).

You’ll notice this recipe uses ricotta. I’ve recently been making my own butter and ricotta. Ricotta is one of the safest cheeses for those with migraine because it is not actually cultured – ricotta curds are made simply by curdling the whey with an acid like lemon juice or citric acid and then straining. So, if you’ve been craving cheese or dairy and have high histamine, this may be one of the safest cheese options available to you.

Enjoy this healthy, delicious dish!

serves 6

Ingredients

6 medium zucchini (about 2 lbs.), halved lengthwise
7 tbsp. extra-virgin olive oil
3 cloves chopped garlic
1 yellow chopped onion
2 medium tomatoes chopped (optional)
1/2 cup shiitake or crimini mushrooms (optional)
2 cups ricotta
34 cup fresh bread crumbs (optional)
3 tbsp. chopped flat-leaf parsley leaves
2 tsp. dried mint, crumbled
2 tsp. chopped fresh oregano
2 egg yolks, beaten
Kosher salt and freshly ground black pepper, to taste

Instructions

Scoop out the zucchini pulp with a spoon, leaving a 1/4″ rim around the edges.  Save the rest of the pulp for the stuffing. Heat the oil in a skillet on medium heat, adding the garlic and onions.  Cook until translucent – about 6 minutes. Add the mushrooms and tomatoes and sautee.  Set aside.

In a separate bowl, combine the ricotta, bread crumbs, herbs, and egg yolks. Fold in the onion mixture and season with salt and pepper. Set aside.

Arrange an oven rack about 7″ from the broiler element and heat . Rub down the insides of the zucchini with the olive oil and season with salt. Put the zucchini facing up on an oiled baking sheet and broil for 5 minutes. Remove the sheet from the oven and fill each zucchini half with the filling making sure it doesn’t spill over the edges of the zucchini. Sprinkle each stuffed zucchini with bread crumbs and drizzle with olive oil. Broil again until the zucchini are soft and the tops are lightly browned – ie, for 10 to 15 minutes.